Raw Vegan Strawberry Gazpacho

from The Fresh 20 Cookbook

Recipe
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender
    Blender
  • Processor
    Processor

I'm cooking up a ton of recipes from The Fresh 20 cookbook by the amazing Melissa Lanz, founder of The Fresh 20. If you're a busy family and need quick health meals complete with shopping lists and easy directions, this fabulous service is for you.

In the cookbook inspired by the meal plans and the many families that have used them, Melissa shares 16 weeks of seasonal menus with four weeks of meals for Summer, Fall, Winter, and Spring.

Melissa Lanz is on a mission to improve family food culture and get more healthy fresh food on the family table. There are recipes for all dietary preferences, and plenty of gluten-free and vegetarian options.There are also some delicious vegan dishes such as this raw strawberry gazpacho, as well as baked potato soup, orange jalapeño tofu, red beans and quinoa, cucumber mint carpaccio, Asian noodle soup, Mediterranean mezze plate, tabbouleh, vegetarian nicoise salad, spring roll in a bowl, homemade ketchup, homemade corn tortillas, roasted vegetable pasta primavera, salsa, avocado pesto pasta, lemon fennel risotto, eggplant caponata, minestrone, butternut bisque with pear and walnut salad, and mushroom polenta.

Here's how the book works: The Fresh 20 uses twenty seasonal ingredients per week to create five weeknight dinners. Each weekly menu includes a shopping list for all ingredients, the prep ahead for the week, and the easy recipes. All you have to do is pick a menu, shop for your ingredients, and follow the recipes.

Lots of parents have full-time jobs and jam-packed family schedules that can make meal planning challenging. This book can help you: eat well, eliminate processed foods, control portions, save time, save money, increase quality family time, reduce waste, cook with ease, and prepare healthy, nutritionally diverse meals with fresh ingredients.

Melissa also shares her staple ingredients, favorite kitchen tools, basic salad dressing recipes, tips for cooking legumes, ideas for exciting picky eaters, and other time saving, health promoting and soul feeding nuggets. The best thing is that each seasonal chapter lists available produce which can help with other meal and snack planning.

For further inspiration, Melissa shares her personal journey from fast food to fresh feasts, and profiles well known blog families such as Gluten Free Girl and The Chef, Weelicious, Three Many Cooks, and some of The Fresh 20 subscribers.

There is so much heart, love, light, and community in this book, and beautiful photography by Trent Lanz. It makes me smile when I use it. This is an accessible manual for easy healthy cooking, presented in an inviting way that makes you want to be a part of the movement created by this lovely lady and her gorgeous family.

My favorite line in the entire book comes in the acknowledgements at the end where Melissa says to her husband Trent, "you are my emotional, physical pantry and you are never empty." Oh...just beautiful.

I really love this book. Get your copy and see what everybody is raving about.

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Raw Vegan Strawberry Gazpacho

Raw Vegan Strawberry Gazpacho

from The Fresh 20 Cookbook

Serves 4 to 620 MINS
  • 3 pounds medium ripe tomatoes, cored
  • 1 medium English cucumber, peeled
  • 1 medium red bell pepper, cored and seeded
  • 1/4 medium red onion
  • 2 garlic cloves
  • 1/2 bunch fresh flat-leaf parsley, long stems removed
  • 1 pint fresh strawberries, hulled
  • Juice of 1 lemon, plus more to taste
  • 1 tablespoon white wine vinegar, plus more to taste
  • 1/2 cup filtered water (optional)

  • 1 tablespoon extra-virgin olive oil
  1. In batches, combine the tomatoes, cucumber, bell pepper, red onion, garlic, parsley, and strawberries in your blender and process on a medium speed until relatively smooth. For a more rustic consistency, pulse instead of puree.
  2. Add half the lemon juice, vinegar, and salt, and blend. Taste and adjust the lemon juice, vinegar, and salt to taste. If the gazpacho is too thick, add the water gradually until you reach your desired consistency.
  3. Chill in the fridge for about 30 minutes to allow the flavors to marry, and for the tomatoes to turn vibrant red again.
  4. Serve in bowls, teacups, or glasses drizzled with olive oil.

Recipe from The Fresh 20 by Melissa Lanz. Published by William Morrow, an imprint of HarperCollins Publishers.
Photo by Trent Lanz

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